mango chicken stir-fry with red quinoa

Looking for a quick summer recipe?  Well you've come to the right place.  When it comes to stir-fry use any veggies you'd like.  Take advantage of the warm season, the quality of produce is peaking while prices are likely dropping.  Tonight I made a mango chicken stir-fry loaded with tons of fresh veggies on a bed of red quinoa.  

Mango Chicken Stir-fry with Red Quinoa (serves 4)
Ingredients:
 1/4 large eggplant, sliced into quarters
1 medium zucchini, sliced
1 medium yellow onion, sliced
1/2 red bell pepper, chopped
1 tbsp olive oil
1 precooked rotisserie chicken breast
~1/8 cup pineapple flavored teriyaki marinate
1/2 cup thawed frozen mango chunks (found at Trader Joes)
Siracha sauce to taste (aka rooster sauce)
2 and 1/2 cup vegetable stalk, divided
1 cup dry red quinoa 


In a large wok or skillet, heat the oil on medium to high heat.  Add the eggplant and let soften a little bit.  Next add the zucchini, pepper and onion.  If the veggies start to stick, add a little of the 1/2 cup vegetable stalk, a few tablespoons at a time.  While these vegetables are cooking, prep the rotisserie chicken by peeling off the skin and chopping into medium sized chunks. Add the chicken to the pan and stir.  Next add the mango.  Add the marinate and siracha sauce and reduce the heat to medium-low.

While all of this is cooking, rinse the quinoa with cold running water.  Add 1 cup water, 1 cup vegetable stock and 1 cup rinsed quinoa in a medium pot and bring to a boil.  Then cover, and simmer for 10-15 minutes until soft.  The quinoa is done with the circular whites separate from the red quinoa. 

 The stir-fry will be done when the quinoa is ready.  Plate it up and enjoy!  Stir-fries make for great leftovers, so make extra and brown bag it for tomorrow's lunch :)